Brik pastry rolls with spinach and goats cheese with a hint of chilli and garlic.
Green lentil and vegetable stew served with sautéed baby spinach and roasted butternut squash and garlic. Served with tagine bread.
Lamb meatballs flavoured with cumin, garlic and fresh herbs, cooked in a rich tomato sauce finished with an egg and grated cheddar cheese. Served with tagine bread or vegetable rice.
Chicken, green olives and carrots cooked in an onion, ginger, confit lemon, coriander & turmeric sauce. Served with tagine bread.
Cubes of lean tender chunks of boneless beef with prunes, apricots and toasted almonds in an onion, ginger sauce with a hint of cinnamon. Topped with toasted sesame seeds and fresh coriander. Served with bread or couscous.
Chef's selection of dips and salads with a brik pastry parcel, served with hot pitta bread, great for sharing.